Ingredients:

  • 1 pound Short-Cut Pasta (Rotini, Fusilli, or Cavatappi)
  • 1 Tablespoon Kosher Salt (for pasta water)
  • 5 cups Cherry or Grape Tomatoes, halved
  • 1 large English Cucumber, seeded and chopped
  • 1 medium Red Bell Pepper, deseeded and chopped
  • 1/4 cup Red Onion, finely diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 4 ounces Feta Cheese, cubed or crumbled
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1/4 cup Red Wine Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 clove Fresh Garlic, minced finely
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt (for dressing)
  • 1/2 teaspoon Freshly Ground Black Pepper (for dressing)

Instructions:

  1. Boil the Water: Fill a large stockpot with water and bring it to a rolling boil. Add 1 tablespoon of salt.
  2. Cook the Pasta: Add the pasta and cook according to package instructions, but subtract 1 minute from the recommended cooking time to ensure it is perfectly al dente.
  3. Stop the Cook: Drain the pasta immediately in a colander. Rinse the pasta thoroughly under cold running water for 30–60 seconds. This stops the cooking process and cools the pasta down.
  4. Transfer: Shake the pasta vigorously to remove excess water and transfer it to a large mixing bowl.
  5. Combine Dressing Ingredients: In a jar or small bowl, combine the EVOO, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper.
  6. Emulsify: Seal the jar lid tightly and shake vigorously for 30 seconds until the dressing thickens slightly and looks homogenous. Taste and adjust seasoning as needed.
  7. Toss the Pasta: Pour about half of the prepared vinaigrette over the cooled pasta and toss gently to coat. This prevents the pasta from clumping.
  8. Add Components: Add the chopped tomatoes, cucumber, bell pepper, red onion, olives, and fresh parsley to the bowl. Toss again gently until everything is evenly distributed.
  9. Add Feta: Gently fold in the feta cheese last, avoiding vigorous mixing to prevent excessive crumbling.
  10. Final Seasoning: Pour the remaining vinaigrette over the salad. Taste the salad as a whole and adjust the final seasoning (salt and pepper) as needed.
  11. Chill: Cover the bowl tightly and refrigerate for at least 30 minutes, or up to 4 hours. This allows the flavors to fully marry.
  12. Serve: Before serving, give the salad one final light toss, adding a final drizzle of fresh EVOO if it looks dry.